I love my tuna slice; it is so easy to make and works as both a hand-held toddler food and an adult meal. Miss S, Will and I all love it and if I make a large batch it ends up feeding us for a few days, which means a cooking break for me! The medical wins of this meal – it is fish based so excellent for cholesterol management and given you pack so many vegetables in it’s an easy way to get the 5 daily serves in (especially if you have it with salad on the side!).
What you need:
1 medium sized onion chopped into quarters– I use brown or red; whatever I have
Eggs – the number depends on how much veg you put in –I usually use 6 eggs because of my vegetable content. The egg is the binder so if you use loads of vegetables or you are making a gigantic slice, you may need more. When you are pouring into your baking dish at the end you want a thick biscuit mixture- like consistency so add enough egg to achieve that!
1 x 415 gram tuna can – I like to use tuna in olive oil as it gives the slice some moistness. You can use brine or spring water bases; whatever you fancy.
1 cup of milk – I use low fat
Approximately 100 grams of savoury crackers – Savoy for instance
A good handful or 2 of cheddar cheese – aim for 80 to 100 grams if you’re into measuring
Parsley (I use this as it goes beautifully with tuna and we have loads in the garden) – you can use whatever you have though– basil also works really well!
1 cup of frozen peas thawed – please note you can use whatever you like here – you can just use peas or just use corn – I use both as my family loves them
1 cup of frozen corn thawed (I throw boiling water on the cup of frozen vegetables and leave it for 5 minutes then thoroughly drain the fluid off)
1 zucchini – grated
Whatever other veg you have – I sometimes put in the following depending on what I have
2 stalks of celery chopped
4-5 mushrooms chopped
Spinach from the garden –I often chuck in loads
1 tomato chopped – be careful with more that this as it can add to much fluid to the slice
FYI my last batch contained 1 whole zucchini, 1 cup peas, 1 cup corn, 4 mushrooms and a handful of silverbeet– it was seriously delicious and perhaps my best batch yet!
I use the thermomix to make this but you don’t need to – I’ve provided both options below.
For thermomix kids:
- Chuck in the chopped onion and blitz it on speed 7 for 10 seconds
- Scrape down the sides, chuck in the biscuits and cheese and blitz again for 10 seconds on speed 7 (it should be a thick paste like consistency)
- Throw in the eggs, vegetables, herbs (literally everything else in the list up there) and season with pepper (I do not add salt as Miss S eats this)
- Stir on speed 3 for 1 minute or until all the ingredients are combined. Sometimes I put the speed higher just to really mix it all up.
- Chuck it in a lined baking tray and bake that baby on 180 degrees for 25 – 30 minutes (it should be golden brown on top)
If you don’t have a thermomix (and I have made it sans thermie before and it worked) just chop the onion finely instead. You will need a blender though for the biscuits and cheese for it to really work well. If you blend the onion, biscuits and cheese for the first few steps then mix in the eggs, herbs and vegetables by hand it still works beautifully!
I often serve this with salad on the side (Miss S gets chopped up cherry tomatoes, cucumber and lettuce) but if your child won’t eat the salad then you still know you’re getting enough goodness into them anyway through the slice. This makes a fantastic on the go meal for adults and kids.
Good luck – and if you try it, post it and tag me please (@thewholesomedoctor)! Love seeing what people do with my weird and wonderful recipe ideas!